Ingredients Jump to Instructions ↓

  1. 3/4 cup butter shortening , divided

  2. 1/2 cup chopped green pepper

  3. 2 (6 1/2 oz.) cans crab meat, drained thoroughly

  4. 2 tablespoons pimiento strips

  5. 1/2 cup All Purpose flour

  6. 4 cups milk

  7. 1/4 cup mayonnaise

  8. 1 teaspoon salt

  9. 1/2 teaspoon dry mustard

  10. 1/4 teaspoon chili powder or ground red pepper , or to taste

  11. Dash worcestershire sauce

  12. 2 tablespoons fine dry bread crumbs

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375ºF.

  2. MELT 1/4 cup shortening in large heavy skillet over medium heat. Stir in green pepper. Cook until tender, stirring occasionally. Stir in crab meat and pimiento strips.

  3. MELT 1/2 cup shortening in heavy saucepan over medium heat. Blend in flour; cook until bubbly. Remove from heat. Gradually stir in milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook and stir 1 to 2 minutes.

  4. COMBINE mayonnaise, salt, mustard, chili powder and Worcestershire sauce in small bowl. Stir into hot sauce. Stir in crab meat mixture. Spoon into 6 shell ramekins or 10-ounce custard cups. Top each serving with 1 teaspoon crumbs. Place ramekins or custard cups on baking sheet.

  5. BAKE 15 to 20 minutes or until sauce is lightly browned and bubbly. Sprinkle lightly with paprika, if desired.


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